It has been a few years back, but I can remember a day that I did not care for them at all. Typically mushy, gray-green, and boiled into oblivion after being dumped from a frozen bag, brussel sprouts were nothing to write about. They fell into the school-cafeteria category of vegetables, and I had basically left them in my childhood.
One marvelous day all of that changed when I saw them on their stalk! Seeing them fresh as a precious miniature army was positively enough to make me want a new introduction.
I started roasting them, steaming them, and falling in love with their precious diminutive presence. Not only are they adorable, and can be delicious, they are packed with all the stuff Doctors (and mothers) say we should be eating. Folic acid, Vitamin A, Vitamin C, fiber: yep, they have it all. After this sweeping introduction, how could you stay away?
Well, if you are still not convinced I have an idea that might change your mind. Sautéed Brussel Sprouts in butter with Caramelized Shallots.
Last year around this time I started flipping through magazines for Thanksgiving inspiration, and I landed on this recipe in Bon Appétit. I made it, loved it, and have made it countless times since. This preparation of brussel sprouts has become such a staple that I can not believe I have not told you about it yet. I actually searched through old posts just to make sure.
I have changed the recipe some since last year, but the concept is the same. So simple and steady, this recipe will be back on our table this Thanksgiving, and I hope that it makes it to yours.
Sautéed Brussel Sprouts with Caramelized Shallots serves 6 as a side
inspired by this recipe in Bon Appétit November 20071 pound bag of fresh brussel sprouts
1/4 cup minced shallots (about 2 large shallots)
2 tablespoons unsalted butter
1/4 cup chicken broth*
black pepper and salt1. Trim the tough bottom stalks off of each sprout and slice the sprouts into thin strips. This is sort of tedious but well worth it. Rinse well and set aside
2. Heat the butter in a large skillet over medium heat. Once butter has melted, add minced shallots to the pan and sauté until golden. This takes about 5 minutes
3. Add cleaned and sliced sprouts to the skillet. If there is water on the sprouts it will sputter when it hits the hot skillet so be careful!
4. Stir well and let sit for 5 minutes until the bottom of the sprouts gets a slight bit brown. Add chicken broth to the skillet, stir well and let cook for 10 minutes until broth is evaporated and the sprouts are tender. Salt and pepper to taste. Enjoy!*You can use water if you are feeding vegetarians. I would avoid vegetable stock unless it is completely mild tasting. Some of the vegetable stocks and broths are way to dark and over powering for this dish. The liquid is basically for steam and water is fine. (Chicken broth just adds a depth of flavor.)
